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Pasta with creamy labneh, lemon and capers
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Pasta with labneh, lemon and capers (220 g) has 392 calories. That works out to 178 calories per 100 g. It contains 59.6 g of carbs, 14.7 g of protein, 10.8 g of fat and 3.5 g of fiber. Its 33 µg of Selenium covers 60% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 220 g
392
KCAL / 220G
Carbs
59.6g
· 22% DV
Protein
14.7g
· 29% DV
Fat
10.8g
· 14% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 15% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 392 kcal | |
| Total fat | 10.8 g | 14% |
| Saturated fat | 5.17 g | 26% |
| Trans fat | 0.18 g | |
| Sodium | 858 mg | 37% |
| Total carbohydrate | 59.6 g | 22% |
| Fiber | 3.5 g | 13% |
| Protein | 14.7 g | 29% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 220 g | 392 kcal |
| 1 ounce (small) | 28 g | 50 kcal |
| 100 g | 100 g | 178 kcal |
| 1 cup (small) | 160 g | 285 kcal |
| 1 serving (medium) | 220 g | 392 kcal |
| 1 serving (large) | 320 g | 570 kcal |
| 1.5 cup (large) | 330 g | 587 kcal |
| 2 cup (extra large) | 440 g | 783 kcal |
Calculated from 178 calories per 100 g.
Pasta with labneh, lemon and capers turns creamy when you loosen the labneh with a splash of starchy pasta water. Take the pan off the heat before stirring in the labneh, then toss everything together rather than boiling the sauce.
Yes, thick Greek yogurt can replace labneh in pasta with labneh, lemon and capers, though the sauce will be thinner and tangier. Choose full-fat yogurt if possible, and stir it in off the heat to help prevent curdling.
Usually, yes. Rinsing brined capers removes some of their sharp saltiness, which helps keep pasta with labneh, lemon and capers balanced. Drain them well, and taste the finished sauce before adding extra salt.
Short shapes with ridges or twists, such as fusilli or rigatoni, catch the thick labneh sauce and small capers well. Long pasta works too, but reserve pasta water so the sauce coats the strands evenly.
Yes, pasta with labneh, lemon and capers can be served cold, though the labneh sauce thickens as it chills. Stir in a little water or lemon juice before serving, and taste again because the cold can mute the seasoning.
Add lemon gradually to pasta with labneh, lemon and capers, tasting as you go. The capers already bring a tart, briny edge, so a small amount of zest can provide lemon aroma without making the sauce too sour.
Chopped green olives are a practical substitute in pasta with labneh, lemon and capers because they bring a similar briny flavor. Use less at first and adjust the salt, since olives can be quite salty.
Store leftover pasta with labneh, lemon and capers in a covered container in the refrigerator for up to 3–4 days. The sauce may firm up while chilled; loosen it with a little water when reheating.
Freezing is not ideal for pasta with labneh, lemon and capers because labneh can turn grainy after thawing, and the pasta may soften. For the best texture, make only what you plan to eat within a few days.
A crisp green salad or simply roasted vegetables pair well with pasta with labneh, lemon and capers. Their fresh, mild flavors balance the creamy sauce and the sharp, salty taste of the capers.
Vitamins
B1
0.4mg · 33% DV
Folate
107.8µg · 27% DV
B3
3.41mg · 21% DV
B2
0.22mg · 17% DV
Minerals
Selenium
33µg · 60% DV
Sodium
858mg · 37% DV
Phosphorus
229mg · 33% DV
Manganese
0.68mg · 30% DV
Potassium ⭐
231mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 392 calories in 1 cup (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pasta with labneh, lemon and capers brings cooked pasta together with thick, tangy labneh, bright lemon and briny capers. It is a Mediterranean-inspired combination rather than a dish tied to one specific regional tradition, and its creamy, sharp sauce comes together easily in a home kitchen.
Serve it warm for lunch or dinner, with a simple green salad or roasted vegetables alongside. The lemon lifts the richness of the labneh, while capers add little bursts of salt and acidity; rinsing them first can soften that punch. The pasta provides most of the carbohydrates, with 6.7 g of protein per 100 g. For a lighter-feeling sauce, use a little less labneh and loosen it with pasta cooking water.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.17g
MONOUNSATURATED
3.19g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.